Mint-dusted Asparagus

Notes: Serve hot or at room temperature. If making up to 1 day ahead and serving cool, prepare through step 3; cover and chill. Let come to room temperature, then continue with step 4, mixing with remaining ingredients right in chilling container.


Makes 8 servings

Recipe from


Nutritional Information

Calories 63
Caloriesfromfat 54 %
Protein 4.3 g
Fat 3.8 g
Satfat 0.6 g
Carbohydrate 5.8 g
Fiber 1.6 g
Sodium 4.2 mg
Cholesterol 0.0 mg


3 pounds asparagus
1/4 cup chopped fresh mint leaves
2 tablespoons extra-virgin olive oil
1 tablespoon lemon juice
1 tablespoon minced garlic
Salt and pepper


1. In a 5- to 6-quart pan over high heat, bring about 1 1/2 quarts water to a boil.

2. Meanwhile, rinse asparagus and snap off and discard tough stem ends.

3. Add asparagus to boiling water; cover and cook until barely tender to bite, 3 to 4 minutes. Drain. To serve at room temperature, immerse asparagus at once in ice water until cool; drain.

4. Return hot or cool asparagus to unwashed pan. Add mint, olive oil, lemon juice, garlic, and salt and pepper to taste; mix gently. Pour into a serving dish.